A little twist with the addition of fresh juicy strawberry surprisingly adds refreshing flavor and crisp texture to the traditional daifuku mochi.
Tag: Glutinous Rice Flour
Bored with plain mochi? This recipe shows you how to make flavorful matcha-flavored mochi with red bean filling and dusted with kinako or roasted soybean flour with quick steam over the stovetop. Continue reading Red Bean Matcha Mochi with Kinako
Chinese New Year is coming and I already can see the streets decorated with vibrant red color. There is nothing better to start a new year with sweet treats. Although every household have different customs, I believe that desserts are necessary for a complete New …
The Dongzhi (冬至, Winter Solstice) Festival is coming next week on December 22, 2018. The festival is performed by Chinese, Japanese, and Koreans to celebrate the return of longer daylight hours and ultimately an increase of positive energy flowing in. As part of the festivities, families get together to make tang yuan(汤圆). Tang yuan is glutinous rice balls that are served in sweet soup or savory broth. These small round balls symbolize family unity. It becomes an important seasonal food during a time of year when the seasons begin to the warmth of spring.
On this day, my family usually makes colorful glutinous rice balls with peanut filling and served with sweet ginger-infused syrup. However, I was trying to make something similar but different from the usual. I noticed that there is a type of porridge consisted of red beans with glutinous rice balls called Patjuk or Red Bean Porridge in Korea. What I like about Patjuk is how thick and rich the consistency is, compared to the Chinese red bean soup which is more soupy. The red bean porridge is simply mild, earthy, and soothing, while the glutinous rice balls is pleasantly chewy and gives more texture to the porridge. Although the recipe went through many processes, from all of that boiling, smashing, and straining, but the taste of Red Bean Porridge really bring the warmth in my heart.